Silky roasted beetroot soup with garlic, herbs, and a touch of cream. This vibrant, naturally pink soup is an elegant and comforting starter perfect for Valentine’s Day or special occasions.
Preheat oven to 200°C / 400°F.
Place beetroot wedges, onion, and garlic on a baking tray. Drizzle with olive oil and season with salt and pepper.
Roast for 35 minutes, turning once, until tender and lightly caramelized.
Transfer roasted vegetables to a saucepan. Add vegetable stock and bring to a gentle simmer.
Cook for 10–15 minutes to allow flavors to meld.
Remove garlic skins if desired. Blend the soup until silky smooth using an immersion blender or countertop blender.
Stir in vinegar and cream. Adjust seasoning.
Ladle into warm bowls. Garnish with a swirl of cream and fresh herbs.
Serve hot.
Wine
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Pinot Noir
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Dry Rosé
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Grüner Veltliner
Cocktails
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Beet Gin Fizz
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Aperol Spritz
Sides
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Goat cheese crostini
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Rye bread or sourdough
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Light arugula salad
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Roasting is key for deep, sweet beet flavor
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Leave garlic whole to avoid bitterness
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Add vinegar gradually to balance sweetness
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Goat cheese crumble makes an excellent garnish
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Naturally pink — perfect for Valentine’s Day menus